Chanterelle Mushroom and Pear Stuffing
Brian McBride, Blue Duck Tavern
Published Wednesday, November 14, 2007
How does roasting master Brian McBride stuff his bird? Turns out, he doesn’t. For safety reasons, he bakes this terrific chanterelle mushroom and pear stuffing in a gratin dish alongside the turkey. It’s made with torn croissants instead of bread, and has a creamy, eggy decadence.
Serves 6
4 tablespoons butter 1 cup chanterelle mushrooms 2 stalks celery, diced 1 onion, diced 2 cloves garlic, diced 1 cup peeled diced Anjou pears 4 ounces sausage meat, casing removed 1 cup chicken stock 3 eggs 1 pint cream 1 teaspoon fresh sage, chopped 6 to 8 croissants, torn into pieces Salt and pepper to taste
Preheat the oven to 350 degrees.
Melt the butter in a large saucepan set over medium heat. Add the mushrooms, celery, onion, and garlic. Slowly sauté until vegetables become translucent. Season with salt and pepper. Combine the pears with the vegetable mixture. Reduce the heat to low. Add the sausage meat and let saute for 8 to 10 minutes. Add the chicken stock, raise the heat, and when the stock comes to a boil, take the pan off the heat and let the mixture cool.
Mix the eggs, cream, and sage in a bowl. When the vegetable-sausage mixture is cool, add the torn croissants, then fold in the cream mixture. Place the stuffing in a buttered casserole dish . Bake for 1 hour.
|
|
Spending Valentine's Day with that special someone? Flying solo? Either way, here's our guide to make sure it's your best one yet.
more
Have a bunch of Silicon Valley geeks at Palantir Technologies figured out how to stop terrorists?
more
Our husband-and-wife advice team counsel a man wondering if it’s reasonable to expect his grown son to abide by the house rules.
more
Iris Krasnow, the author of bestselling books on relationships, talks about what makes love last.
more
The Trump Organization says it’s committed to making the historic property the “finest hotel in the country, if not the world.”
more
|
Share
